Cinnamon-Sugar Bear Paws

Preheat oven to 350 degrees F.
In a food processor bowl, place the sugar and almonds; process until almonds are finely ground. Add the flour, butter, almond extract, and cinnamon; process until filling mixture is smooth.
Lay one sheet of puff pastry out onto a lightly floured work surface. If your brand of puff pastry is thicker than 1/4” use a rolling pin to roll it out to 1/4” thickness.
Using a 3” round glass or cookie cutter, count out puff pastry rounds. Repeat with second sheet of puff pastry.
Brush the edges of each puff pastry round with a bit of water, then place 2 teaspoons of the prepared almond filling in the center of each puff pastry round.
Fold the pastry rounds in half over the filling, pressing the edges to seal. Using a sharp knife or kitchen shears, make four skits in the edge of each round to make the “paws”.
Place the pastries onto a rimmed baking sheet that has been lined with a sheet of parchment paper; lightly spay the parchment with nonstick spray.
Using a pastry brush, brush the top of each bear paw with a bit of the prepared egg wash; sprinkle with prepared cinnamon sugar mixture and a few sliced almonds.
Bake bear paws, uncovered, for 12-17 minutes, or until puffed, crispy and very golden brown.